Description
This fresh and colorful ribbon salad is made with thinly sliced veggies like carrots, zucchini, and cucumber, tossed in a bright, zesty orange vinaigrette. It’s light, crisp, and perfect as a side dish or a refreshing main on warm days.
Ingredients
For the Salad:
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2 medium carrots, peeled
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1 medium zucchini
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1 medium cucumber
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1/4 cup chopped fresh parsley
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1/4 cup chopped fresh mint
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1/4 cup chopped toasted almonds (optional)
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2 tablespoons crumbled feta cheese (optional)
For the Orange Vinaigrette:
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1/4 cup fresh orange juice
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1 tablespoon orange zest
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2 tablespoons olive oil
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1 tablespoon white wine vinegar or apple cider vinegar
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1 teaspoon honey or maple syrup
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Salt and black pepper, to taste
Instructions
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Prep the Veggies:
Using a vegetable peeler or mandoline, slice the carrots, zucchini, and cucumber into thin ribbons. Place them in a large mixing bowl. -
Make the Vinaigrette:
In a small bowl or jar, whisk together the orange juice, orange zest, olive oil, vinegar, and honey. Season with salt and pepper to taste. -
Toss the Salad:
Pour the vinaigrette over the ribboned vegetables. Add parsley, mint, and almonds (if using). Gently toss everything to combine. -
Serve:
Transfer to a serving dish, top with crumbled feta if desired, and serve immediately for the best crunch.
Notes
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You can add other ribboned veggies like yellow squash or radishes.
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For extra protein, serve with grilled chicken or chickpeas.
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Best enjoyed fresh, but leftovers can be stored in the fridge for up to 1 day.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 130
- Sugar: 6g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg